Can you imagine the perfect vegan Pumpkin Pie with a high profile and the ultimate in pumpkin custard in a crispy crust? This will be your favorite pumpkin pie regardless of the fact that it's made without eggs or milk!
Preheat oven to 350°F/175°C. Roll out the vegan pie crust and place it in a pie pan. Flute the edges. Set aside.
In a food processor, add the pumpkin puree. Spoon out the fat from the can of coconut milk, leaving behind the watery mixture. Refrigerate the water mixture to use in a smoothie or pudding. (It helps if the can has been refrigerated because the fats are more solid when cold). It should roughly one cup of fat. Pulse this together until combined.
Add the sugars, cornstarch, spices, and vanilla. Pulse for several seconds. Then use a spatula to scrape down the sides of the bowl. Pulse again until the mixture is smooth.
Pour the pumpkin pie custard into the prepared pie crust and use a spatula to smooth the top.
Place the pie in the center of the oven and bake for 20 minutes. Add a pie crust shield over the edges of the crust to make sure it doesn't get too brown. Or use aluminum foil to protect the crust. Bake for another 50 to 55 minutes. The very center of the custard might still be a bit jiggly, but it will firm up as it cools. Remove from the oven and set aside to cool for 20 to 30 minutes. Then cover and refrigerate for an hour (up to overnight) before serving.
Serve with vegan whipped cream
Store the pie in the fridge. It will keep up to 5 days. Individual slices can be frozen and will keep up to 2 months in the freezer.
The nutritional estimate is based on a pie crust and pumpkin pie custard.*Coconut milk can vary regarding the amount of fat that's in the can. Even using the same brand of coconut milk can result in different amounts of fat. You should have roughly 1 cup of the solid fat from a can of coconut milk.